When the curing process is almost done, heat the oven to 450 degrees F.

Place the pork belly on a sheet pan fat side up, discarding juices that accumulated while curing.

Place the pork in the oven for an hour at 450 degrees F. Turn the heat to 250 degrees F and cook for another 1 1/2 to 2 hours, until the meat is tender but not mushy.
If serving immediately, let it rest for a few minutes and slice into 1/2-inch thick pieces. Otherwise, refrigerate until it becomes firm enough to slice.

Sear on a pan on medium-high heat when you are about ready to serve.

For the garnishes and condiments:

While waiting for the pork belly to cook fully, combine a teaspoon of salt, a teaspoon of sugar, and a tablespoon of vinegar with the sliced cucumbers and set aside.

Julienne the scallions, prepare the hoisin sauce and Sriracha+mayo (adjust Sriracha according to your taste).

Steam the buns according to package instructions usually about 5 minutes just before serving.

Assembly:

On a warm bun, spread a teaspoon of hoisin sauce and a teaspoon of Sriracha+mayo on the inside.

Add a slice of meat and then a few slices of a pickled cucumber and some scallions.

Enjoy right away!

Pork Buns

Author: www.eatdrinkbinge.com

Serves: 15 pork buns

Ingredients

for the pork:

3 lbs pork belly, skin removed

3 Tbsp sugar

3 Tbsp salt

1 tsp ground pepper

garnishes and condiments:

1 cup kirby cucumbers, sliced thinly

1 cup scallions, julienned

1/4 cup hoisin sauce

1/4 cup mayonnaise

Sriracha sauce

1 tsp sugar

1 tsp salt

1 Tbsp vinegar

15 pieces steamed buns (store-bought)

Instructions

For the pork belly:

Combine salt, sugar, and pepper and rub all over the pork.

Cover with plastic wrap and refrigerate for about 6 hours.

When the curing process is almost done, heat the oven to 450 degrees F.

Place the pork belly on a sheet pan fat side up, discarding juices that accumulated while curing.

Place the pork in the oven for an hour at 450 degrees F. Turn the heat to 250 degrees F and cook for another 1 1/2 to 2 hours, until the meat is tender but not mushy.

If serving immediately, let it rest for a few minutes and slice into 1/2-inch thick pieces. Otherwise, refrigerate until it becomes firm enough to slice.

Sear on a pan on medium-high heat when you are about ready to serve.

For the garnishes and condiments:

While waiting for the pork belly to cook fully, combine a teaspoon of salt, a teaspoon of sugar, and a tablespoon of vinegar with the sliced cucumbers and set aside.

Julienne the scallions, prepare the hoisin sauce and Sriracha+mayo (adjust Sriracha according to your taste).

Steam the buns according to package instructions usually about 5 minutes just before serving.

Assembly:

On a warm bun, spread a teaspoon of hoisin sauce and a teaspoon of Sriracha+mayo on the inside.

Add a slice of meat and then a few slices of a pickled cucumber and some scallions.